Frittata di Spaghetti (Italian Spaghetti Frittata)

A recipe for Frittata di Spaghetti! This Italian Spaghetti Frittata is perfect for using up leftovers with a combination of pasta, eggs, and cheese.

The Neapolitan Frittata di Spaghetti (or Frittata di Pasta if you are using other shapes) is such a comforting meal that comes together in less than 30 minutes with minimal prep.

Freshly cooked spaghetti or leftovers from the previous day are tossed in a blend of beaten eggs and other desired ingredients, then pan-fried on each side until set and golden.

Cut into individual wedges and serve warm from the pan or at room temperature (for up to an hour).

Frittata di Spaghetti Variations

I left this recipe simple with a combination of al dente spaghetti, eggs, cream, and grated Parmesan. There is plenty of room for variations and the options are practically endless.

I went with plain, freshly cooked spaghetti, but you can use leftover noodles in coated in sauce (we especially love tomato or pesto) too. Make sure the pasta is not soaked in the sauce, just lightly tossed.

Other favorite add-ins include chopped fresh herbs (particularly basil or parsley) and pieces of a creamy semi-soft cheese such as Scamorza or Mozzarella.

For vegetables, you can toss in cooked asparagus, zucchini, spinach, arugula, or other greens.

Want to add some meat? Crispy bacon pieces, pancetta, ham, Soppressata, or sausage are particularly delicious.

If you have angel hair pasta, you can make the Maltese version- Froġa tat-Tarja.

A Few Tips

Cook the spaghetti until barely tender, al dente. They will soften a little more as they soak in the egg and cream. Allow to cool slightly before adding to the egg mixture. If the noodles are too hot, they will scramble the eggs.

I added about 1/4 cup (60 milliliters) heavy cream to the egg mixture to add to the flavor and help bring everything together. You can swap for milk or half and half if desired or omit if the pasta is coated in sauce.

I used an 8 inch (20 centimeter) cast iron skillet to cook the Frittata di Spaghetti. Having a very well-seasoned cast iron or non-stick pan is best to easily flip the pasta and keep it from sticking.

Make sure the pan is thoroughly heated and the bottom/sides are greased with oil before adding the coated pasta mixture. Adjust the heat between medium and medium-low as needed to set the eggs and develop a golden crust.

Cover the pan when cooking the first side to ensure the frittata is heated all the way through the center.

To cook the pasta on the other side, carefully flip the omelette over onto a plate larger than the size of the skillet. Slide the omelette from the plate back into the skillet golden side up and continue to cook until golden on the bottom. Add a little more olive oil if needed.

Add salt and pepper as desired. I usually only add 1/2 teaspoon salt since there is a bit of saltiness in the Parmesan.

The kids like to pair the Frittata slices with a little tomato sauce on the side.

Looking for more recipes with spaghetti?

Try my:

• Spaghetti All’Ubriaco (Tuscan Drunken Spaghetti)
• Mushroom Garlic Spaghetti
• Spaghetti Nests

This recipe was originally posted in November 2012 and updated in May 2024.

Frittata di Spaghetti (Italian Spaghetti Frittata) Recipe

Adapted from Italy in Small Bites

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5 from 4 votes

Frittata di Spaghetti (Italian Spaghetti Frittata)

A recipe for Frittata di Spaghetti! This Italian Spaghetti Frittata is perfect for using up leftovers with a combination of pasta, eggs, and cheese.

Course Main

Cuisine Italian

Keyword egg, frittata, Italian, Italy, noodle, pasta, spaghetti

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings

Ingredients

• 8 ounces (227 grams) dried spaghetti
• 4 large eggs
• 1/2 cup (45 grams) grated Parmesan cheese
• 1/4 cup (60 milliliters) heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons (30 milliliters) olive oil

Instructions

• Bring a large pot of salted water to a boil.
• Add the dried spaghetti and cook, stirring occasionally, just until barely tender, al dente.
• Drain and set aside to cool slightly.
• In a large bowl, beat the eggs. Whisk in the grated Parmesan, heavy cream, salt, and pepper.
• Add the cooked spaghetti and toss until evenly combined.
• Place an 8 inch (20 centimeter) cast iron or non-stick skillet over medium low heat. Drizzle with 1-2 tablespoons (15-30 milliliters) olive oil to create a thin layer across the bottom and sides of the pan.
• Once thoroughly heated, pour in the spaghetti and egg mixture. Use a spatula to lightly press and create an even layer.
• Cover and cook until the top is barely set and the sides are starting to turn golden, about 5-7 minutes.
• Flip carefully onto a plate larger than your pan, about 9-10 inches (23-25 centimeters). Add a little more olive oil if needed and slide the frittata back into the pan.
• Cook until golden, then remove from heat, cut into wedges, and serve.